Here is another great Autumn recipe! These Pumpkin Muffins are really super moist and tasty. On top of the muffin is a nice light cheesecake layer and finished with some crumble topping. The recipe makes about fifteen muffins. I actually made a dozen muffins and then made a mini loaf of Pumpkin Cheesecake Bread....which was equally as good as the muffins.
Pumpkin Cheesecake Muffins
Ingredients:
Cheesecake Topping
1 (8 oz) package of cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
Crumb Topping
4 1/2 tablespoons all purpose flour
5 tablespoons brown sugar
3/4 teaspoon cinnamon
3 tablespoons butter, softened
Muffin Batter
2 1/2 cups all purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 eggs
1 1/3 cup pumpkin puree
1/3 cup canola oil
2 teaspoons vanilla extract
Preparation:
- Preheat oven to 375 degrees F. Grease and flour 15 muffin cups.
- To make the cream cheese topping: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, (there will be some small lumps of cream cheese that is ok) then refrigerate.
- For the streusel topping: In a medium bowl, mix flour, brown sugar and cinnamon. Cut in butter with a fork or pastry blender, until crumbly. Set aside.
- For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. In a separate bowl combine eggs, pumpkin, canola oil and vanilla. Add the wet ingredients to the dry and mix together until smooth.
- Place pumpkin mixture in muffin cups about 2/3 full. Then add one heaping tablespoon of the cream cheese mixture on top of the batter, avoiding the sides as much as possible.
- Sprinkle on the crumb topping.
- Bake at 375 degrees F for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
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